Instructions

1. Measure the flour, sugar, mixed spice and baking powder into the bowl of a KitchenAid.
2. Add the butter and lard and gently beat everything together with a flat paddle attachment until the mixture resembles damp sand. Alternatively, you can do this by hand by rubbing the butter and lard into the flour by using your fingertips.
3. Mix in the sultanas and then incorporate the egg.
4. Beat lightly until you have a soft dough.
5. Add a splash of milk if the mixture is too dry.
6. Tip the dough onto a sheet of baking paper.
7. Roll out the dough between two sheets of baking paper until it is about 1 cm (half an inch) thick.
8. Use a 6 cm fluted biscuit or scone cutter to cut out rounds (or use any size cookie cutter you like).
9. Re-roll the pastry as needed.
10. Using a paper towel, wipe some butter or lard onto a non-stick saucepan over low to medium heat and cook the cakes in batches, about 3 minutes a side until they are lightly golden and cooked throughout.
11. To test if the cakes are cooked through the centre, gently squeeze the sides of the cake with your fingertips. If it feels a bit soft, the cakes might still be under-cooked in the centre. If the cakes feel firm (like a cookie), they should be cooked through.
12. Serve warm, sprinkled with sugar or served with butter and/or jam on the side.
13. These Welsh Cakes can be kept covered for a few days and either served cold or reheated gently on the stove.